1 c  Oil
1 c  Flour
1    Chicken, cut up, about
-four pounds
2 lb Okra, cut up
2 md Tomatoes, chopped
2 lg Onions, chopped
1    Bell pepper, chopped
2 ts Parsley, chopped
2 ts Green onion tops, chopped
Salt
Black pepper

Brown the chicken in the oil. Take the chicken out. Add the flour to the
oil and make a medium brown roux. Add the onions, bell pepper, tomatoes,
and okra and cook slowly until the okra stops roping, maybe an hour. Add 3
quarts of water, slowly. Add the chicken. Cook slowly until the chicken is
almost ready to fall off the bones, maybe an hour and a half. Add water as
needed. Salt and pepper to taste. Add parsley and onion tops and serve
over rice.